The Joys Of Cowboy Style Home Made Biscuits

[FAX]

2 Cups Flour
1 Tsp Salt
4 Tsp Baking Powder
1 Heaping Tbs Shortening
Sufficient Milk To Make Soft Dough (do not knead much)

Cut out Biscuits, Bake at 425 until a light, golden brown on their little tops. (It's a good idea not to seperate them on the baking sheet but, rather, keep them touching so they rise up - not sideways - and keeps them from getting lonely.)

Serve with butter, honey/strawberry jam.

Just made this marvelous concoction and I can tell you they are awesome.

FAX

[FAX]

Originally Posted by JBucc

I just made a mini-batch of these. Very good Mr. Fax. Now that money grubbing dough boy will never see another penny of mine! I'd make some gravy but.....I don't want to right now.

I'm glad they worked out, Mr. JBucc. It took me a while to get the hang of the dough consistency and how much to work it, but there's nothing like a nice, hot, home-made, quasi-cowboy-style biscuit to put a friendly smile on your face and some baking power in your intestinal tract.

FAX

[Simply Red]

1-sleeve of Jimmy Dean Hot breakfast sausage
3-teaspoons salt
.5-teaspoon sugar
dash of pepper
dash of crushed red pepper
4 Tsp. Margerine/Butter
apprx. 1/4 -> maybe 1/3 cup of flour (eye it)
4.5 cups 2% or 1% milk
2-Tsp. Evaporated Milk canned (critical)




Procedure:

scramble and brown sausage until elasticity is gone and is almost crispy bits. This will take some time (12 minutes or so on medium) not to worry sausage will retenderize once joined with wet product.

Drain some not all grease (1/2 of it, perhaps) Add marg./butter -> melt add flour once butter is melted. Slightly brown flour. But not too long. 3 minutes or so (we're not after a deep brown colored gravy here)

Keep stirring and continue to scrape bottom of pan (kinda laborsome, but results will be nice.)

Go ahead and add the remaining dry ingredients salt, pepp., sugar, flakes etc.

Gradually add milk little by little until desired thickness is achieved. Finish with the evaporated milk enhancement.

Remember:

if gravy is too thick adjust by adding milk little by little.

If too thin adjust my nuking a little (2 teaspoons at a time) marg./butter and .5 teaspoon of flour stirred and added to finished gravy.

Also, taste before serving. you may need to add a bit more salt as for everybody's tolerance of salt differs...

[FAX]

Awesome, Mr. Simply Red.

I hereby nominate you for ChiefsPlanet 1st Degree Gravy Maker And Keeper Of The Crystal Ladle.

FAX

[Simply Red]

Originally Posted by FAX

Awesome, Mr. Simply Red.

I hereby nominate you for ChiefsPlanet 1st Degree Gravy Maker And Keeper Of The Crystal Ladle.

FAX

Why thanks. I freestyled that (impromptu-like) if you have a clue in the kitchen (which I'm certain you do) some minor adjustments may be needed. I never use recipes, unless baking a cake or cooking something that can't be adjusted along the way-> this gravy isn't one of those items.

[Simply Red]

You are exactly right with the overkneading rule. A good rule of thumb is to take the biscuit mixture out of the bowl while still fairly wet, flour hands and fold just enough(as in like twice) to prevent sticking to the cutter. Overmixing cookies is another bad policy.

[FAX]

Okay ... I really like working from home on certain days. I was sitting here posting away when, suddenly, I was struck by an overwhelmin' hankerin' for cowboy biscuits. So I walked into the kitchen, put some moves on, and 20 minutes later I'm enjoying a plate full of steaming hot, fresh out of the oven, cowboy biscuits slathered with sweet creamery butter and strawberry jam.

Oh, my God. These are good.

I, FAX, therefore, encourage any and all Planeteers to take a personal moment sometime soon and whip up some ding dang cowboy biscuits for yourself. They're easy, fast, the ingredients are inexpensive, and, to be honest, they're just about the most delicious darn biscuit thing in the whole world of all times.

FAX

[HypnotizedMonkey]

it's all about the Dutch Oven.

[Fire Me Boy!]

So... what if I didn't cut them at all and cooked them in a cast iron skillet in the oven like a cake - then cut them?

[FAX]

Originally Posted by Fire Me Boy!

So... what if I didn't cut them at all and cooked them in a cast iron skillet in the oven like a cake - then cut them?

I don't see why that wouldn't work, Mr. Fire Me Boy! ... except maybe they wouldn't rise as much, maybe ... perhaps ... I don't know. I make a sweet biscuit thing for strawberry shortcake ... same recipe but with some sugar added and that goes in the oven as one big biscuit and it rises just fine. I cook cornbread in a cast iron skillet all at once and it rises. Biscuit dough isn't like a cake mix, though. I say, try it.

FAX

[Fire Me Boy!]

Originally Posted by FAX

I don't see why that wouldn't work, Mr. Fire Me Boy! ... except maybe they wouldn't rise as much, maybe ... perhaps ... I don't know. I make a sweet biscuit thing for strawberry shortcake ... same recipe but with some sugar added and that goes in the oven as one big biscuit and it rises just fine. I cook cornbread in a cast iron skillet all at once and it rises. Biscuit dough isn't like a cake mix, though. I say, try it.

FAX

I know it's nothing like cake batter - I was using that as a descriptive. But I think it'll rise just fine.

[Abba-Dabba]

Just not a biscuit guy. Much prefer an english muffin, bagel or sourdough toast.

[Abba-Dabba]

I'll take that back. I do like flaky biscuits but those dense, cottonmouth, flour flavored dough puffs called biscuits, I'll pass.

[Simply Red]

Originally Posted by Fire Me Boy!

So... what if I didn't cut them at all and cooked them in a cast iron skillet in the oven like a cake - then cut them?

[seclark]

that dam fax just took my yob!!!

[Pennywise]

I'm gonna try that recipe out as soon as I finish waxing my giant handlebar mustache.